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Baked Potatoes with Rib-Eye Steak Hash

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This hearty baked potatoes with rib-eye steak hash recipe offers a sophisticated twist on the classic British jacket potato. By topping a perfectly crisp, salt-rubbed potato with a rich mixture of pan-seared steak, sweet caramelised onions and vibrant peppers, you transform a simple staple into a luxurious, high-protein dinner. The addition of double cream and fresh marjoram creates a savoury sauce that soaks into the fluffy potato base, providing a wonderful depth of flavour.

Ideal for a comforting weeknight meal or a casual weekend supper, this dish is as nourishing as it is filling. It is particularly well-suited for those looking for a high-protein option that does not compromise on taste. Serve these potatoes piping hot from the oven, perhaps with a crisp green salad on the side to balance the richness of the steak and cream.

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Ingredients for Baked Potatoes with Rib-Eye Steak Hash

  • 4 large russet potatoes (each about 275g )

  • Olive oil

  • Coarse kosher salt

  • 30g rib-eye steak, trimmed

  • 2 tablespoons olive oil

  • 2 peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips

  • 1 large onion, halved, thinly sliced

  • 2 red jalapeño chillies, halved, seeded, very thinly sliced crosswise

  • 240ml double cream

  • 2 teaspoons chopped fresh marjoram

  • 20ml butter

  • Fresh marjoram sprigs (optional)

How to make Baked Potatoes with Rib-Eye Steak Hash

Preheat oven to 204°C. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour.

Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.

Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.

Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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